Bisol

Profile of Bisol

One of the biggest names in Prosecco, Bisol Desiderio & Figli has been making high quality sparkling wines in this corner of the Veneto since 1875, although centuries earlier the family was already growing grapes in the region. One of the few wineries in the area to produce sparkling wines utilizing both the Charmat Method (the method used to produce Prosecco) and Classic Method (with 2nd fermentation in bottle), Bisol has long been recognized as an innovative presence in the Prosecco DOC.

Although production was interrupted during World War I, when fighting destroyed much of the area, the company re-organized in the 1930s. These days, the family-run winery is managed by Antonio and Eliseo Bisol together with their sons: Gianluca and Desiderio, Claudio and Alberto. Together, the family supervises every step of the winemaking process, from taking care of the 65 hectares of vineyards (50 of them DOC vineyards, and 3 in the highly valued Cartizze zone), to supervising the low-yield harvest, to bottling and aging the dozen-plus wines made by the company.

The poor limestone, marine sandstone and rough clay soil makes the Prosecco grapes work hard to develop their tell-tale citrus, floral and fruity aromas. And all of the effort pays off in sought-after wine masterpieces like the Selezione Jeio Bisol- made with a blend of grapes sourced at the company’s 16 different vineyards; and the six cru wines, Crede, Fol, Garnei, Salis, Cartizze and Molera. A third, more international group of wines, Talento Metodo Classico, use grapes like Chardonnay, Pinot Nero and Pinot Bianco to make less-traditional sparkling wines.

From 2 to 3 percent of Prosecco is fermented in oak barriques; approximately 20% of the Molera Prosecco Tranquillo ages for 2 to 3 months in oak barriques; Chardonnay fermented in oak (destined for Talento Metodo Classico).

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